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    Home » All Holidays » Christmas » Peppermint Pinwheel Cookies

    Peppermint Pinwheel Cookies

    Published: Dec 5, 2022 by Linda Warren

    Jump to Recipe

    Bright red swirls are the trademark of these peppermint pinwheel cookies! They look and taste like the cookie version of candy canes, making them the best Christmas cookies for kids.

    Peppermint Pinwheel Cookies are made of homemade peppermint sugar cookie dough colored half red, rolled into a log, and then cut and baked. These pretty Christmas pinwheel cookies are perfect for party trays, cookie exchanges, and gift-giving.

    Closeup of peppermint pinwheel cookies on white plate.

    Table of Contents

    • Peppermint Christmas Cookies
    • Why These are the Best Peppermint Pinwheels
    • Ingredients
    • How to Make Peppermint Pinwheel Sugar Cookie Dough
    • How to Roll Pinwheel Cookies
    • How to Slice and Bake Pinwheel Cookies
    • How to Decorate
    • Recipe Tips
    • Make Ahead
    • How to Store and Freeze
    • More Christmas Cookie Recipes

    Peppermint Christmas Cookies

    The vanilla and peppermint extracts combine to make these soft pinwheel cookies the most fun and delicious cookies you'll make this year! They might be a little more involved than simple drop cookies, but it's all part of the fun.

    Add pinwheel swirl cookies to your list of Christmas cookies this year. They are right at home with Chocolate Peppermint Cake Mix Cookies, Chocolate Peppermint Pudding Cookies, Double Chocolate Mint Cookies, and Peppermint Chocolate Chip Cookies.

    Stacked pinwheel swirl cookies.

    Why These are the Best Peppermint Pinwheels

    This pinwheel cookies recipe is the best one you'll find because it makes soft and minty cookies that aren't overly rich or spicy. Every bite is perfect! The swirls and sprinkles combine to show off the peppermint pinwheels. You'll be proud to give them to all your family and friends.

    Ingredients

    Ingredients for pinwheel cookies.
    • All-purpose flour
    • Salt
    • Baking powder
    • Unsalted butter
    • White granulated sugar
    • Egg
    • Milk
    • Pure vanilla extract
    • Peppermint extract
    • Red food coloring
    • Powdered sugar
    • Red, white, and green sprinkles

    You can use different colors of food coloring to make pinwheel cookies with other colors. Red and green pinwheel cookies or red white and green pinwheel cookies are some of the top color combinations for Christmas.

    How to Make Peppermint Pinwheel Sugar Cookie Dough

    The pinwheel sugar cookies dough is the easiest part of the recipe.

    Steps to make cookie dough.
    1. First, combine and sift all the dry ingredients together.
    2. Then, in another bowl, cream the butter and sugar.
    3. Then add the egg, milk, vanilla and peppermint extracts.
    4. Continue beating until combined.
    5. Slowly add the dry mixture to the creamed butter mixture.
    6. Beat it together until it is well-mixed.
    Divide dough and color red.
    1. Divide the dough in half.
    2. Add red food coloring to half of the dough.

    How to Roll Pinwheel Cookies

    This is the most difficult part of the recipe, but after you do it once you'll realize how easy it really is.

    Steps to assemble peppermint pinwheels.
    1. Cut off two pieces of wax paper, each about 24” long to use as a size gauge. Sprinkle generously with powdered sugar. Take the white dough, and using a rolling pin or your fingers, form a large rectangle about ¼-inch thick on one of the pieces of wax paper. Use more powdered sugar as you roll the dough to keep it from sticking. Repeat with the red dough on the other sheet of wax paper.
    2. Roll out the red dough the same way.
    3. Place the red dough on top of the white dough by flipping the wax paper side up. Trim evenly.
    4. Carefully roll the dough into a tight log, mending tears as they appear.
    5. Roll the dough in colored sprinkles.
    6. Wrap this log up in plastic wrap and let it chill in the refrigerator.

    How to Slice and Bake Pinwheel Cookies

    Slicing pinwheel swirl cookies.
    1. Preheat oven to 375 degrees. Prepare cookie sheets by lining them with parchment paper. Remove dough from the refrigerator, unwrap, and, using a very sharp knife, slice dough into ⅓”-½” wide slices. Place on prepared cookie sheets about 2” apart. Bake for 10-15 minutes.

    How to Decorate

    There are two ways you can decorate peppermint pinwheel cookies:

    1. Roll the dough log in sprinkles so the edges of the cookies will be decorated as shown above.
    2. Top the baked cookies with melted white or semi-sweet chocolate chips and either sprinkles or crushed peppermint candy.
    Holding pinwheel cookie on top of stack.

    These minty sugar cookies will be the hit of your cookie tray. That is if you want to share. But it's Christmas so go ahead and bake some up for the office, neighbors, and your next party.

    Recipe Tips

    • Use gel for a brighter color. Food coloring gel will not fade as much as a liquid when the cookies are baking.
    • Keep the dough cold. Sugar cookie dough can become sticky and difficult to roll at room temperature. Keep it in the refrigerator when you're not working with it.
    • Thin dough may crack or tear. Be sure not to roll it out too thin. Using rolling pin guide rings helps keep the dough at a specific and even thickness.
    • Refrigerate the dough log before slicing. Put it in the fridge for at least 2 hours before slicing. Overnight is even better. The dough log will be easier to slice and cold cookies will hold their shape better while baking.
    • Use a large heavy kitchen knife for slicing. Slice straight down and do not saw with back and forth motion. This keeps the cookies smooth and helps prevent the dough from tearing.

    Make Ahead

    You can make the dough in advance and freeze the dough log. Wrap it tightly with plastic wrap and then with aluminum foil. Freeze it for up to 3 months.

    When ready to bake, you can either slice the frozen dough log and bake or thaw it in the refrigerator overnight.

    2CM Tip: Use an electric knife to easily slice through a frozen cookie dough log.

    How to Store and Freeze

    Store baked cookies in an airtight container or plastic ziptop bag for up to 5 days.

    Freeze baked cookies in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months.

    More Christmas Cookie Recipes

    • Almond Cloud Cookies
    • Brazil Nut Snowball Cookies
    • Eggnog Cookies
    • Peanut Butter Cup Cookies
    • Pistachio Cherry Meltaway Cookies
    • Turtle Cookies
    • White Chocolate Cranberry Macadamia Nut Cookies

    Find lots of easy cookie recipes here on 2CM!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK. 

    Stacked and scattered pinwheel cookies.

    Peppermint Pinwheel Cookies

    Pretty slice & bake cookies flavored with peppermint. Half red/half white dough is rolled into a log then cut and baked. These cookies are perfect for party trays & gift-giving.
    5 from 10 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 48 cookies
    Calories: 76kcal
    Author: Linda Warren

    Ingredients

    • 2 ½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1 cup unsalted butter, softened
    • 1 cup sugar
    • 1 egg
    • 3 Tablespoons milk
    • ½ teaspoon pure vanilla extract
    • 1 teaspoon peppermint extract
    • 1 Tablespoon red food coloring
    • Confectioner's sugar
    • Garnish: White or multi-colored sprinkles

    Instructions

    • Combine dry ingredients by sifting flour, salt and baking powder together. Set aside.
    • In a large bowl, cream butter and sugar together. Add egg, milk, vanilla and peppermint extracts and continue beating until combined. Gradually add dry mixture, beating until well mixed. Divide dough in half and add red food coloring to half of dough.
    • Cut off 2 pieces of wax paper, each about 24” long to use as a size gauge. Sprinkle generously with powdered sugar. Take the white dough, and using a rolling pin or your fingers, form a large rectangle about ¼-inch thick on one of the pieces of wax paper. Use more powdered sugar as you roll the dough to keep it from sticking. Repeat with the red dough on the other sheet of wax paper.
    • Place the red dough on top of the white dough by flipping the wax paper side up. Trim evenly. Carefully roll the dough into a tight log mending tears as they appear.
    • Place sprinkles on flat surface and roll your cookie log in the sprinkles patting them to help them adhere. Wrap tightly in plastic wrap and place in refrigerator to chill for at least 2 hours.
    • Preheat oven to 375 degrees. Prepare cookie sheets by lining with parchment paper.
    • Remove dough from refrigerator, unwrap and, using a very sharp knife, slice dough into ⅓”-½” wide slices. Place on prepared cookie sheets about 2” apart. Bake 10-15 minutes.
    • Remove to wire rack and let cool. 

    Notes

    MAKE AHEAD TIPS
    You can make the dough in advance and freeze the dough log. Wrap it tightly with plastic wrap and then with aluminum foil. Freeze it for up to 3 months.
    When ready to bake, you can either slice the frozen dough log and bake or thaw it in the refrigerator overnight.

    Nutrition

    Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 125IU | Calcium: 6mg | Iron: 0.3mg

    This post has been updated with new photos and better directions. It was first published on December 24, 2013. 

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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